Turkish Yogurt Pasta (Print Version)

Creamy garlicky yogurt coats tender pasta, finished with fragrant spiced butter and fresh herbs.

# Components:

→ Pasta

01 - 14 oz dried pasta (fusilli or penne preferred)
02 - 1 tablespoon salt (for pasta water)

→ Yogurt Sauce

03 - 1 2/3 cups plain full-fat Turkish or Greek yogurt
04 - 2 cloves garlic, finely minced
05 - 1/2 teaspoon salt

→ Spiced Butter

06 - 1/4 cup unsalted butter
07 - 1 tablespoon olive oil
08 - 1 1/2 teaspoons sweet paprika
09 - 1/2 teaspoon Aleppo pepper or red pepper flakes
10 - 1/4 teaspoon dried mint (optional)

→ Garnish

11 - 2 tablespoons chopped fresh dill or parsley (optional)

# Preparation Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, reserving 2 tablespoons of pasta cooking water, and set pasta aside.
02 - In a medium bowl, whisk together yogurt, garlic, and salt. If yogurt is very thick, thin with a spoonful or two of reserved pasta water until smooth and creamy.
03 - Melt butter with olive oil in a small saucepan over medium heat. Stir in paprika, Aleppo pepper, and dried mint if using. Heat until butter is foamy and fragrant, about 1 minute, then remove from heat.
04 - Toss warm pasta with yogurt sauce until evenly coated. Divide among serving bowls.
05 - Drizzle spiced butter generously over each serving. Garnish with chopped dill or parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 25 minutes but tastes like you've been simmering something all afternoon.
  • The contrast between cool yogurt and hot spiced butter creates this addictive warm-and-cool dance on every forkful.
  • It's vegetarian, forgiving, and honestly makes you feel a little fancy without any stress.
02 -
  • Reserve pasta water before draining; that starchy liquid is your secret weapon for loosening thick yogurt into a silky sauce without adding cream.
  • Never skip the spiced butter step, even if you're in a hurry—it's the difference between a simple yogurt bowl and something that tastes intentional and special.
03 -
  • If you can find it, seek out Aleppo pepper instead of substituting with red pepper flakes—the flavor is earthier and less sharp, which is worth the effort.
  • Toast a handful of pine nuts separately and scatter them over the top for a texture surprise that feels almost decadent without being complicated.
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